Roasted Tomato Artichoke Pasta

INGREDIENTS  

2    cups grape or cherry tomatoes, halved

½   pound dry farfalle pasta, or similar

2    tablespoons olive oil

1    cup chopped white onion or leeks

4    cloves garlic, minced

2    cups marinated artichoke hearts, halved

2    teaspoons dried basil

2    teaspoons dried oregano

2    tablespoons white wine vinegar

1    cup pitted Kalamata olives

      Grated Parmesan cheese for garnish

METHOD

Oil the bottom of a edged baking sheet and lay out the tomatoes. Place under the broiler and broil until the tomatoes just begin to brown. Remove from the oven and set aside.

In a large sauce pan of boiling water, cook the pasta to al dente according to the package directions. Drain, return to the pan, drizzle a little olive oil over the pasta and stir. Set aside.

In a large skillet, heat the olive oil to medium high and add the onions. Cook the onions for 4 to 5 minutes until translucent and add the garlic. Cook for 30 seconds and add the artichoke hearts, basil, oregano, wine vinegar and Kalamata olives. Cook and stir for 2 to 3 minutes and add the reserved tomatoes, mixing thoroughly. Cook the sauce for 2 to 3 minutes to thoroughly warm.

Slowly add the cooked pasta in small batches, stirring to incorporate the sauce. Cook for 1 to 2 minutes to re-warm the pasta and serve immediately in a large pasta bowl along with Parmesan cheese on the side.